Courtesy of Stephen Vincent
July/August 2010
Makes 8 cups
- 4 egg whites
- 1/2 cup champagne, ginger ale, or water
- 2 teaspoons salt
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 2 cups light brown sugar
- 8 cups pecans or walnut halves
Preheat oven to 250. Spray two baking pans (15- by 10- by 1-inch) with nonstick cooking spray, or line with parchment paper.
Whisk egg whites in large bowl. Add all other ingredients. Fold together until nuts are evenly coated. Spread mixture evenly onto baking pans.
Place in center of oven, away from top and bottom heating elements, as the nuts can scorch easily.
Bake for 1 to 11/2 hours, until coating is absorbed and nuts appear dry. Stir occasionally to prevent sticking.
After removing from oven, separate nuts into a single layer using two forks. When cool, store at room temperature in an airtight container.
